Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours

Due to the growing demand for healthy food products, the industry is seeking to incorporate inputs with high nutritional potential to traditional products. The objective of this research was to evaluate the effect of incorporating Lepidium meyenii, Chenopodium pallidicaule, Amaranthus caudatus, Sesa...

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Bibliographic Details

Published in:	Frontiers in Nutrition
Main Authors:	Luz Quispe-Sanchez, Marilu Mestanza, Malluri Goñas, Elizabeth Renee Ambler Gill, Manuel Oliva-Cruz, Segundo G. Chavez
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2022-09-01
Subjects:	cañihua kiwicha calorimetry rheology antioxidant activity
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2022.990887/full